Bring a large pot of salted water to a boil. Add 8 oz of farfalle pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving a small cup of pasta water.
Pat salmon fillets dry and season both sides with salt and black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook salmon skin-side down for 4 minutes, then flip and cook 3 more minutes until just cooked through. Remove and set aside.
Reduce heat to medium and pour 1 cup heavy cream into the skillet. Stir in 1/2 cup basil pesto and 1/4 cup grated Parmesan cheese. Simmer gently for 2-3 minutes until sauce thickens. Season with salt and black pepper.
Add drained farfalle pasta and 1/4 cup chopped sun-dried tomatoes to the skillet. Toss gently to coat. Add reserved pasta water if sauce is too thick.
Flake the seared salmon into large chunks and fold carefully into the pasta mixture. Garnish with fresh basil leaves before serving.
